Foodiection – Food Madeness

Ingredient: Red Pepper Powder

  • Chicken Manchurian

    Chicken Manchurian

    Chicken Manchurian, an Indo-Chinese cuisine originating in India is a spicy, tangy, hot and sour sauce with diced and fried chicken along with some crisp stir-fried veggies. 

    This delicious, succulent, and mouthwatering Chicken gravy is best served with veggie fried rice or garlic rice.

    Here is the recipe for Chicken Manchurian cooked in combined Indo-Chinese spices;

     

    Directions:

    • In a wok, heat oil.
    • Add chopped garlic and sauté for a while.
    • Add chicken cubes.
    • Add soy sauce.
    • Cook until color changes. (for about 2 mins)
    • Add capsicum and onion cubes.
    • Cook for about 1 min.
    • Add vinegar, sugar, salt, black pepper powder, red pepper flakes, and red pepper powder.
    • Add chicken stock.
    • Let boil on a high flame
    • Dissolve corn flour in 3-4 tbsp water.
    • Gradually add corn flour mixture to the sauce.
    • Adjust the consistency accordingly.
    • Turn off the flame as the gravy thickens.
    • Serve with vegetable fried rice or garlic rice.
  • Masala Rice with Fried Chicken

    Masala Rice with Fried Chicken

    Masala Rice with Fried Chicken is a flavorful and satisfying dish that combines the aromatic spices of masala rice with the crispy goodness of fried chicken. This fusion recipe brings together the best of both worlds, offering a delightful blend of textures and flavors. Whether you’re looking for a hearty meal for a family dinner or a special dish to impress guests, Masala Rice with Fried Chicken is sure to please palates and leave everyone wanting more.

    Here are some delicious recipes for Masala Rice with Fried Chicken;

     

    Directions:

    • For fried chicken mix together all the ingredients.
    • Coat the chicken pieces.
    • Let marinate for 4-5 hours.
    • Heat oil in a wok or pan.
    • Put flour in a bowl.
    • Coat well the marinated chicken pieces in flour.
    • Fry each side on low-medium flame until golden brown and crispy.
    • On other flame, Heat oil in a pan.
    • Add chopped onions.
    • Saute until golden brown.
    • Add whole spices and garlic paste.
    • Saute for about a minute.
    • Add chopped green chilies, red pepper flakes, red pepper powder, salt and tomatoes.
    • Cover and let cook for about 7-8 mins.
    • Simmer until oil separates.
    • Add 3-4 cups of water, salt and garam masala.
    • Bring to a boil and add soaked rice.
    • Cook rice until water evaporates.
    • Cover and steam cook until rice is done.
    • Serve hot with Fried Chicken and yogurt veggie salad.
  • Masoor Dal Biryani (Black Lentil Biryani)

    Masoor Dal Biryani (Black Lentil Biryani)

    Masoor Dal Biryani is a delightful variation of the classic biryani, featuring the earthy flavors of black lentils combined with aromatic spices and fragrant basmati rice. This vegetarian dish offers a rich and satisfying meal option, perfect for both casual dinners and special occasions. The lentils bring a creamy texture and protein-packed goodness to the dish, while the blend of spices creates a symphony of flavors that will tantalize your taste buds.

    Here’s the luscious, spicy, and flavorsome recipe for Masoor Dal Biryani;

     

    Directions:

    • Coarsely grind all the spices (cumin, pepper cons, cloves, cinnamon, bay leaves, cardamom, nutmeg, mace) and set aside.
    • Boil lentils until 3/4 done and set aside.
    • Heat oil in a pan and fry chopped onions until golden brown.
    • Add ground spices 1 tbsp.
    • Cook until fragrant.
    • Add ginger garlic paste, green chilies, turmeric, red pepper powder, red pepper flakes, coriander powder, salt and mix well.
    • Add yogurt and let cook until water dries up.
    • Add boiled lentils and cook for 1-2 mins or until oil separates.
    • Boil rice along with all the mentioned spices.
    • When rice is 3/4 done, Strain.
    • Dissolve food color in 3-4 tbsp water and set aside. Can add a few drops of Kewra essence too.
    • Put half of the boiled rice in a heavy-bottomed pan.
    • Layer all prepared daal (lentil) masala.
    • Layer remaining boiled rice on prepared daal (lentil) masala.
    • Pour dissolved food color on the top layer of rice.
    • Sprinkle about 1/4 tsp of ground spices.
    • Top with 2 tbsp of fried onions and 2-3 tbsp of oil.
    • Cover and let steam cook for about 15-20 mins.
    • Dish out and serve hot with boiled egg slices.
  • Red Chicken Curry

    Red Chicken Curry

    This delightful and exquisite Red Chicken Curry is a super aromatic and sumptuous dish that combines succulent chicken pieces with a rich and vibrant red curry sauce that’s sure to tantalize your taste buds. This vibrant and spicy dish is perfect for those who crave a burst of heat and a symphony of exotic spices.

    Here’s the recipe for this super flavorful, spicy and aromatic Red Chicken Curry; 

     

    Directions

    • Heat oil in a wok.
    • Add ginger garlic paste, red pepper flakes, red pepper powder, salt, coriander, and tomato paste.
    • Saute for a couple of minutes.
    • Add chicken cubes.
    • Saute for 5-7 mins.
    • Add half a cup of water.
    • Cover and let cook for 10 minutes.
    • Add all the veggies.
    • Let simmer for 5 mins.
    • Best served with garlic rice.
  • Thai Red Chicken Curry

    Thai Red Chicken Curry

    This invitingly delectable sweet, spicy, and savory Asian curry is prepared by simmering coconut milk and chicken broth with a blend of exotic spices. This incredibly flavorful rich piquant and toothsome Thai Red Chicken Curry is super simple and easy to make for a Thai Banquet and everyone would definitely love it!

    Here’s the recipe for this incredibly flavorful and succulent Thai Red Chicken Curry;

     

    Directions

    • Heat oil in a pan.
    • Add garlic and saute until light brown.
    • Add tomato paste, salt, cumin powder, red pepper flakes, and red pepper powder.
    • Let cook for 2-3 mins until it dries out.
    • Add coconut milk and chicken broth.
    • Let simmer until the gravy reduces to half.
    • Add fish sauce, sugar, and chicken.
    • Let cook for 10 more mins or until gravy thickens (adjust gravy accordingly).
    • Add basil and stir well.
    • Let simmer for 1-2 mins on low flame.
    • Garnish with fresh coriander and sliced red chilies.
    • Serve hot with boiled rice.
  • Gola Kabab

    Gola Kabab

    Gola Kabab is a delightful fusion of Middle Eastern and Indian flavors, featuring succulent minced meat spiced to perfection and molded onto skewers. These mouthwatering kababs are not only incredibly flavorful but also remarkably tender and juicy, making them an instant hit at any gathering or dinner table.

    This melt-in-mouth succulent and luscious Gola Kebabs are a popular Indo-Pak BBQ dish served with spicy, tangy chutneys and hot crisp puri parathas or chapatis.

    Here’s the recipe for these delicious and succulent Gola Kebabs;

     

    Directions

    • In a chopper, chop together 1/2 kg minced beef, fried onion, and 1 tsp raw papaya.
    • Chop well.
    • Mix in the rest of the ingredients.
    • Make round balls.
    • Heat oil in a pan and fry until done.
    • Or grill over coals.
    • Serve with chutney, crisp golden parathas, or naan.
  • Arvi Gosht

    Arvi Gosht

    This super nutritious traditional Pakistani cuisine combines the earthy flavors of  Arvi (Taro Root) with tender juicy meat in a rich and aromatic gravy. Those soft mushy Arvi, succulent tender meat, and super flavorful spicy curry make an absolutely perfect comfort meal when served with plain boiled rice.

    Here’s the recipe for this succulent, flavorful, and appetizing Arvi Gosht;

     

    Directions

    • Peel, wash and cut Arvi into 2-inch pieces.
    • Heat oil in a pan.
    • Fry onions until golden brown.
    • Add ginger garlic paste, green chili paste, salt, and meat.
    • Saute for 2 mins.
    • Add tomatoes, turmeric, coriander powder, red pepper powder, cinnamon sticks, black pepper, cloves, and black cardamoms.
    • Saute for 4-5 mins or until water dries off and oil separates.
    • Add 3 glasses of water and bring to a boil.
    • Cover and let cook on low flame until meat tenders.
    • Add Arvi (taro root).
    • Cover and let cook until soft.
    • Adjust the consistency of gravy accordingly.
    • Sprinkle some fresh coriander.
    • Serve with rice or chapatis.
  • Aloo Gosht

    Aloo Gosht

    An all-time favorite Pakistani, Indian, and Bangladeshi cuisine has its origins in North India. This appetizingly toothsome Aloo Gosht combines succulent pieces of tender meat (mutton, beef, lamb) with potatoes, all cooked in a flavorful spicy stew-like gravy. This recipe is a true delight for meat lovers and provides a perfect harmony of flavors.

    Here’s the recipe for this wholesome succulent and savory Aloo Gosht;

     

    Directions

    • Heat oil in a pan.
    • Fry onions until golden brown.
    • Remove from oil.
    • Blend fried onions with green chilies and ginger garlic.
    • Add the onion paste to the same oil.
    • Add salt, red pepper powder, turmeric, and coriander powder.
    • Simmer for a couple of mins.
    • Add mutton\beef and cook until water dries off and oil separates. 
    • Add 3 glasses of water and bring to a boil.
    • Cover and let cook on low flame until meat tenderizes.
    • Add potatoes and cook until potatoes are soft.
    • Adjust the consistency of gravy accordingly.
    • Sprinkle on some freshly chopped coriander.
    • Serve with plain rice or naan.
  • Palak Gosht

    Palak Gosht

    A delectable and appetizingly toothsome Indian dish that consists of succulent and tender meat (mutton, beef, lamb) pieces cooked with vibrant flavors of spinach, tomatoes, dill, and a perfect blend of spices. This super nutritious and hearty Palak Gosht makes a wholesome and satisfying meal.

    A superb combination of all these veggies and meat makes an exemplary meal.

    Here’s the recipe for this scrumptiously flavorful Palak Gosht;

     

    Directions

    • Heat oil in a pan.
    • Fry onions until golden.
    • Add ginger garlic paste, salt, and meat.
    • Saute for 2-3 mins.
    • Add tomatoes and saute for 4-5 mins.
    • Add 1-2 glasses of water.
    • Cover and let cook until meat tenders.
    • Add spinach, dill, and coriander.
    • Let cook until the spinach is done.
    • Saute until the water dries off and the oil separates.
    • Add a quarter cup of water if required. (Adjust gravy accordingly)
    • Let simmer on low flame for 4-5 mins.
    • Serve with plain boiled rice or chapatis.
  • Bhindi Gosht

    Bhindi Gosht

    This delicate Okra/Bhindi (ladyfinger) cooked meticulously with tender juicy n spicy mutton curry is one of the delicious and comforting everyday recipes of Pakistani cuisine.

    This unique blend of ingredients creates a dish that is both rich and satisfying. The tender meat (beef/mutton) is infused with aromatic spices, while the okra adds a delightful texture and flavor. This succulent, flavorsome, and appetizing Bhindi Gosht serves best with plain boiled rice or chapatis.

    Here’s the recipe for Okra Meat Curry (Bhindi Gosht);

     

    Directions:

    • Heat oil in a pan.
    • Add sliced onions.
    • Fry onions until golden brown.
    • Add meat, ginger garlic paste, green chili paste, and salt.
    • Mix well for about 1-2 mins.
    • Add red pepper powder, turmeric powder, coriander powder, and red pepper flakes.
    • Mix well for 1-2 mins.
    • Add 1-2 cups water.
    • Let cook until the meat tenderizes.
    • Add chopped tomatoes.
    • Let cook until tomatoes soften and the water dries off.
    • Simmer until oil separates.
    • Add okra (bhindi)
    • Add about 1 cup water (or as required according to the consistency of the gravy)
    • Cook for 5 mins or until okra (bhindi) tenders.
    • Sprinkle freshly chopped coriander.
    • Serve with hot chapatis or plain boiled rice.